Ma La Restaurant
Last inspected: Oct 2, 2025
32
Score
Going back to 2022, Ma La Restaurant has nine inspections in the public record. Inspectors last stopped by on Oct 2, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly eight violations before.
“Nonfood contact surfaces” comes up most often, recorded five times in the inspection record.
That's lower than the typical Allston restaurant, which scores around 80. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
4
Major latest
6
Minor latest
Inspection History
Oct 2, 2025
Routine
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw beef stored on top of seaweed. Corrected on site.
590.003/3-302.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chopped garlic 51F. Product made within the hour placed under refrigeration to cool to below 41F.
590.003/3-501.16-P
Cleaning procedure (p)
Inspector notes: No evidence of employee handwashing at the time of inspection. Corrected on site. Retrain staff.
590.002/2-301.12-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Numerous containers of prepared foods not date marked or labeled. Provide.
590.003/3-501.17-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: No allergen certificate posted. Provide. Priority violations cited. Provide active managerial control.
590.002(B)/2-102.11-PF
Preventing contamination from hands (pf)
Inspector notes: Wait staff rolling dumplings in dining room with no gloves on. Corrected on site. Foods to be cooked to above 165F.
590.003(C)/3-301.11-PF
Controlling pests (pf)
Inspector notes: What appears to be rat droppings on floor in basement sump pump room. Heavy presence of large & small fly activity. Clean and sanitize all affected areas. Provide updated IPM pest control report upon re inspection. Recent IPM report from Braman dated 9/10/25 states cockroach activity. Increase pest control visits as needed to remediate all pest activity.
590.006/6-501.111-PF
Outer openings protected (c)
Inspector notes: Follow advice of pest dated 10/1/25 report to seal voids in the area of basement rear door with pest proof materials.
590.006/6-202.15-C
Nonfood contact surfaces (c)
Inspector notes: Standing water under dish machine grease and food soils under cookline equipment and under prep tables in basement. Clean floors walls and ceilings throughout of any and all visible food soils spatters grease and food debris.
590.004/4-602.13-C
Food preparation (c)
Inspector notes: Wait staff rolling dumplings in dining room. Instructed staff to remove to an area in the kitchen with access to handwashing. Meat slicer prep table under waste drain in basement. Relocate.
590.003/3-305.14-C
Anti-choking
Inspector notes: No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
590.009(E)
Surface characteristics-indoor areas (c)
Inspector notes: Basement floor exposed concrete. Clean and re surface.
590.006/6-101.11-C
Insect control devices design and installation (c)
Inspector notes: Numerous fly ribbons hanging from ceiling in kitchen and basement prep area. Remove.
590.006/6-202.13-C
32
Sep 29, 2025
Routine
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
Cleaning procedure (p)
Inspector notes: No evidence of employee handwashing at the time of inspection. Corrected on site. Retrain staff.
590.002/2-301.12-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Chopped garlic 51F. Product made within the hour placed under refrigeration to cool to below 41F.
590.003/3-501.16-P
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw beef stored on top of seaweed. Corrected on site.
590.003/3-302.11-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: No allergen certificate posted. Provide. Priority violations cited. Provide active managerial control.
590.002(B)/2-102.11-PF
Controlling pests (pf)
Inspector notes: What appears to be rat droppings on floor in basement sump pump room. Heavy presence of large & small fly activity. Clean and sanitize all affected areas. Provide updated IPM pest control report upon re inspection. Recent IPM report from Braman dated 9/10/25 states cockroach activity. Increase pest control visits as needed to remediate all pest activity.
590.006/6-501.111-PF
Preventing contamination from hands (pf)
Inspector notes: Wait staff rolling dumplings in dining room with no gloves on. Corrected on site. Foods to be cooked to above 165F.
590.003(C)/3-301.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Numerous containers of prepared foods not date marked or labeled. Provide.
590.003/3-501.17-PF
Insect control devices design and installation (c)
Inspector notes: Numerous fly ribbons hanging from ceiling in kitchen and basement prep area. Remove.
590.006/6-202.13-C
Surface characteristics-indoor areas (c)
Inspector notes: Basement floor exposed concrete. Clean and re surface.
590.006/6-101.11-C
Nonfood contact surfaces (c)
Inspector notes: Standing water under dish machine grease and food soils under cookline equipment and under prep tables in basement. Clean floors walls and ceilings throughout of any and all visible food soils spatters grease and food debris.
590.004/4-602.13-C
Food preparation (c)
Inspector notes: Wait staff rolling dumplings in dining room. Instructed staff to remove to an area in the kitchen with access to handwashing. Meat slicer prep table under waste drain in basement. Relocate.
590.003/3-305.14-C
Anti-choking
Inspector notes: No choke save certificate. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
590.009(E)
33
Jun 5, 2025
Routine
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Containers of raw chicken stored over raw beef. Container of raw pork stored over taro root. Eggs stored over produce. Organize walk-in refrigerator such that chicken products are below pork and beef and fish. Store all produce on separate shelf to prevent contamination
590.003/3-302.11-P
(a )cooling methods (pf)
Inspector notes: Cooked fish 60F in covered plastic container. Spread out in walk-in refrigerator. Cool cooked foods completely before storing covered.
590.003/3-501.15-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Brownish build-up in ice machine. Clean and maintain
590.004/4-601.11-PF
Nonfood contact surfaces (c)
Inspector notes: Moisture and debris under basement shelves. Clean and dry to avoid attracting pests.
590.004/4-602.13-C
Removing dead or trapped birds insects rodents and other pest (c)
Inspector notes: Fly strips hanging above cookline. Discard. Do not hang fly strips during service and possible exposure to food.
590.006/6-501.112-C
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Soiled and missing ceiling tiles in basement prep area. Replace as needed
590.006/6-501.11-C
Effectiveness-hair restraints (c)
Inspector notes: Food handlers observed without hair restraints. Provide hats or hairnets.
590.002/2-402.11-C
58
Aug 29, 2024
Routine
2 minor violations.
View 2 violations
Controlling pests (c)
Inspector notes: Provide current pest report
590.006/6-501.111-C
Outer openings protected (c)
Inspector notes: Basement screen door does not close completely. Ensure door closes to prevent pests from entering building.
590.006/6-202.15-C
90
Aug 8, 2024
Routine
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
When to wash (p)
Inspector notes: Employees doing food preparation at a table in the dining room- No handsink available in the area Handsink in the back kitchen was blocked at the start of the inspection- Corrected
590.002/2-301.14-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Numerous containers of cut vegetables on counters throughout the kitchen at 50F-52F Per the PIC the products were prepared less than 2 hours prior to the inspection Removedat this time and placed in the walkin
590.003/3-501.16-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: At the time of the inspection employees were using the low temperature dishwasher to clean equipment and the sanitizer bottle was empty causing the sanitizer to test at 0ppm chlorine- Replaced at the time of the inspection and tested within normal limits
590.004/4-501.114-P
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handwashing sink in the kitchen blocked by equipment- Corrected
590.005/5-205.11-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on the inspection report- Review violations with all employees
590.002(B)/2-102.11-PF
Controlling pests (pf)
Inspector notes: Evidence of rodent droppings throughout the establishment Fly papers with expired flies haging from the ceiling in the kitchen and in the lower level- Provide an updated detailed pest control report from a licensed pest control company
590.006/6-501.111-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Numerous prepared products in refrigeration throughout with no evidence of datemarking- provide product name- Production/discard dates
590.003/3-501.17-PF
In-use utensils between-use storage (c)
Inspector notes: Knives stored between equipment- Discontinue
590.003/3-304.12-C
Warewashing equipment clean solutions (c)
Inspector notes: Water in the low temperature dishwasher with heavy soils- Corrected at the time of the inspection
590.004/4-501.18-C
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths on counters throughout with no sanitizer solution set up- Maintain in sanitizer
590.003/3-304.14-C
Outer openings protected (c)
Inspector notes: Basement screen door does not close completely. Ensure door closes to prevent pests from entering building.
590.006/6-202.15-C
Controlling pests (c)
Inspector notes: Provide current pest report
590.006/6-501.111-C
33
Jul 30, 2024
Routine
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Numerous containers of cut vegetables on counters throughout the kitchen at 50F-52F Per the PIC the products were prepared less than 2 hours prior to the inspection Removedat this time and placed in the walkin
590.003/3-501.16-P
When to wash (p)
Inspector notes: Employees doing food preparation at a table in the dining room- No handsink available in the area Handsink in the back kitchen was blocked at the start of the inspection- Corrected
590.002/2-301.14-P
Manual and mechanical warewashing equipment chemical sanitization-temperature ph concentration and hardness (p)
Inspector notes: At the time of the inspection employees were using the low temperature dishwasher to clean equipment and the sanitizer bottle was empty causing the sanitizer to test at 0ppm chlorine- Replaced at the time of the inspection and tested within normal limits
590.004/4-501.114-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on the inspection report- Review violations with all employees
590.002(B)/2-102.11-PF
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Numerous prepared products in refrigeration throughout with no evidence of datemarking- provide product name- Production/discard dates
590.003/3-501.17-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handwashing sink in the kitchen blocked by equipment- Corrected
590.005/5-205.11-PF
Controlling pests (pf)
Inspector notes: Evidence of rodent droppings throughout the establishment Fly papers with expired flies haging from the ceiling in the kitchen and in the lower level- Provide an updated detailed pest control report from a licensed pest control company
590.006/6-501.111-PF
In-use utensils between-use storage (c)
Inspector notes: Knives stored between equipment- Discontinue
590.003/3-304.12-C
Wiping cloths use limitation (c)
Inspector notes: Soiled wiping cloths on counters throughout with no sanitizer solution set up- Maintain in sanitizer
590.003/3-304.14-C
Warewashing equipment clean solutions (c)
Inspector notes: Water in the low temperature dishwasher with heavy soils- Corrected at the time of the inspection
590.004/4-501.18-C
37
May 5, 2023
Routine
3 major violations. 6 minor violations.
View 9 violations
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsink at cooking line used to wash some herbs Discontinue use for handwashing only.
590.005/5-205.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Slicer at lower level with dried up food debris. Clean properly.
590.004/4-601.11-PF
Hand drying provision (pf)
Inspector notes: Hansink at lower level toilet without paper towels. Provide.
590.006/6-301.12-PF
Cleaning floors dustless methods (c)
Inspector notes: Floor under and around cooking line soiled. Clean properly.
590.006/6-501.13-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Several bulk food containers not enclosed properly with lids. Provide proper enclosng lids. Some raw meat products stored above vegetables inside walk-in unit. Separate properly. Bag with meat stored on the floor inside walk-in freezer. elevate properly.
590.003/3-305.11-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths stored soiled on the counters. Store properly in sanitizer solution.
590.003/3-304.14-C
In-use utensils between-use storage (c)
Inspector notes: Observed plastic bowl used to dispense rice at lower level. Use handled utensils only.
590.003/3-304.12-C
Nonfood contact surfaces (c)
Inspector notes: Shelves and bottom of the walk-in units at lower level soiled. Interior and exterior of some refrigerating units soiled . Clean all properly.
590.004/4-602.13-C
Cutting surfaces (c)
Inspector notes: Cutting board heavily scored at lower level prep area. Resurface or replace.
590.004/4-501.12-C
55
Aug 11, 2022
Routine
2 major violations. 6 minor violations.
View 8 violations
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Observed slicer soiled on the interior part. Take apart and clean properly.
590.004/4-601.11-PF
Handwashing cleanser availability (pf)
Inspector notes: Handsink at lower level without soap. Provide.
590.006/6-301.11-PF
Wiping cloths use limitation (c)
Inspector notes: Observed several wiping cloths stored soiled on counters. Clean properly and store in sanitizer solution.
590.003/3-304.14-C
In-use utensils between-use storage (c)
Inspector notes: Observed knifes stored between equipment. Store properly on a clean/sanitized surface.
590.003/3-304.12-C
Food storage-preventing contamination from the premises (c)
Inspector notes: At cooking line sandwich unit raw meats placed behind cooked meats/ready to eat foods. Separate properly.
590.003/3-305.11-C
Nonfood contact surfaces (c)
Inspector notes: Exterior of cooking line equipment soiled with grease build up. Clean properly. Several storage shelves at prep area soiled. Clean properly. Several dish washing racks soiled. Clean properly. Exterior of glass door refrigerating unit soiled. Clean properly.
590.004/4-602.13-C
(a) (b) and (d) equipment utensils linens and single-service and single-use articles storing (c)
Inspector notes: Plastic cup used to dipsense bulk food items. Use handled utensils only.
590.004/4-903.11-C1
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood Vent at cooking line with large grease built up. Clean properly.
590.006/6-501.14-C
61
Apr 29, 2022
Routine
2 critical violations.
View 2 violations
Uspension of permit / emergency closure without a prior hearing (p)
Inspector notes: Sewer back up issues have backed up the lower level toilet and affected the restaurant next door which shares the same sewer line. When establishment flushes the toilet water backs up at Carlos Restaurant making it impossible to perform repairs. Repair common sewer line.
590.014/SummaryS-P
System maintained in good repair (p)
Inspector notes: Toilet a lower level blocked and upper level toilets can not be used as they back up to next door restaurant (Carlos). Repair the sewer line.
590.005/5-205.15-P
74
Frequently Asked Questions
When was Ma La Restaurant last inspected?
The most recent health inspection at Ma La Restaurant on file is from Oct 2, 2025. The public record contains nine inspections in total.
What is the most common violation at Ma La Restaurant?
Across the inspection record, “nonfood contact surfaces” has been cited five times, more than any other issue at Ma La Restaurant.
How does Ma La Restaurant compare to other restaurants in Allston?
Ma La Restaurant most recently scored 32 out of 100, which is lower than the Allston average of 80.
Has Ma La Restaurant's inspection record improved over time?
No. Recent inspections at Ma La Restaurant have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Ma La Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ma La Restaurant inspected?
Based on the inspection history on file, Ma La Restaurant is inspected around three times per year on average.
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